46 virgin olive oil pie crust Recipes

extra virgin olive oil, mixed summer squash (zucchini, yellow squash and pattypan, cut into 1/4-inch rounds), shallots, thinly sliced, fresh thyme or 2 tsp fresh marjoram, chopped, chopped garlic, fresh ground black pepper, refrigerated pie crust (from a 15-oz box), roquefort cheese (or other good-quality blue cheese) or 4 oz gorgonzola (or other good-quality blue cheese), roasted yellow peppers (freshly roasted or from a jar) or 1 red pepper (freshly roasted or from a jar), plum tomato, sliced and seeds removed, egg, beaten

refrigerated pie crust (half of 15-oz package), diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds, salt, extra-virgin olive oil plus additional for drizzling, chopped fresh lemon thyme or regular thyme, soft fresh goat cheese, room temperature, freshly grated parmesan cheese

roll pie crust, thawed, shredded cooked chicken, drained mild rotel diced tomatoes and green chilies, fresh cilantro, chopped, ranch dressing mix, cumin, salt and pepper, shredded cheddar cheese, extra virgin olive oil, garlic salt with parsley

extra-virgin olive oil, unsalted butter, frozen chopped onions, thawed, sugar, kosher salt, goat cheese, room temperature, egg, heavy cream, freshly chopped thyme leaves, refrigerated pie crust, special equipment: 1 (12-count ) nonstick mini muffin tin